All recipes

RICOTTA CHEESE AND PEAR MOUSSE

Pasticceria
Ingredients

MOUSSE

  • 1000 gr. Ricotta cheese
  • 400 gr. Sugar
  • 300 gr. Custard
  • 1000 gr. Whipped cream 35% fat, mounted glossy
  • 20 gr. Gelatine foils
  • 500 gr. DOLCEFRUTTA BAKERY PERA

HAZELNUT BISCUIT

  • 400 gr. Butter
  • 400 gr. Sugar
  • 400 gr. Flour
  • 2 gr. Salt
  • 400 gr. Toasted hazelnut flour
Preparation

PROCEDURE FOR MOUSSE

Melt the gelatine foils and add them to the previously heated custard. Mix the ricotta cheese and sugar separately, with a mixer, than mix the two elements together. Next add the cream and DOLCEFRUTTA BAKERY PEAR and mix it all together to obtain a uniform mousse.

PROCEDURE FOR HAZELNUT BISCUIT

Mix the butter, salt, sugar and two flours together to obtain a common short pastry type dough. Let it rest for 12 hours in the refrigerator at 0/4° C. Spread the dough to obtain a disc about half a centimetre in thickness, with a diameter of 24 cm. Bake in the oven at 170° for about 20 minutes.

BUILDING THE CAKE

Put the cake together as shown in the drawing, using the steel bands, place it in the refrigerator and decorate it afterwards with the powdered sugar.

Partnership